Best Garlic Butter Steak and Potatoes Skillet Recipe

By Muhammad Faizan

Description

This Garlic Butter Steak and Potatoes Skillet is a juicy, buttery, and ultra-satisfying one-pan dinner that combines tender seared steak bites with crispy golden potatoes. The garlic butter sauce ties everything together with rich, savory flavor. It’s perfect for busy weeknights, date nights, or anytime you want a restaurant-quality meal in under 30 minutes.

Ingredients For Best Garlic Butter Steak and Potatoes Skillet Recipe

For the Steak

  • 1 ½ lbs (680 g) sirloin steak, cut into 1-inch cubes

  • 1–2 tbsp olive oil

  • Salt and black pepper, to taste

  • ½ tsp paprika

  • ½ tsp garlic powder

For the Potatoes

  • 1 ½ lbs baby potatoes, halved

  • 2 tbsp olive oil

  • Salt & pepper to taste

Garlic Butter Sauce

  • 4 tbsp unsalted butter

  • 5 cloves garlic, minced

  • 1 tsp Italian seasoning

  • 1 tbsp fresh chopped parsley (plus more for garnish)

  • Optional: pinch of red pepper flakes

Instructions

1. Prepare the Potatoes

  1. Heat a large skillet over medium-high heat.

  2. Add 2 tbsp olive oil.

  3. Add potatoes, season with salt and pepper, and cook 12–15 minutes, stirring occasionally, until tender and crispy.

  4. Transfer potatoes to a bowl and set aside.

2. Cook the Steak Bites

  1. In the same skillet, add 1–2 tbsp olive oil.

  2. Season steak cubes with salt, pepper, paprika, and garlic powder.

  3. Add steak bites in a single layer (in batches if needed).

  4. Sear 1–2 minutes per side until browned and cooked to your liking.

  5. Remove steak and set aside.

3. Make the Garlic Butter Sauce

  1. Reduce heat to medium.

  2. Add butter to the skillet.

  3. Stir in garlic and cook 30 seconds until fragrant.

  4. Add Italian seasoning and parsley.

4. Combine and Serve

  • Return potatoes and steak to the skillet.

  • Toss everything in the garlic butter until coated.

  • Garnish with fresh parsley.

  • Serve immediately.

Servings

Serves 4 people

Nutritional Information (per serving, approximate)

  • Calories: 520

  • Protein: 36 g

  • Carbohydrates: 28 g

  • Fat: 30 g

  • Fiber: 4 g

  • Sugar: 2 g

  • Sodium: 480 mg

Recipe Notes

  • Sirloin is ideal, but ribeye or New York strip works beautifully too.

  • Baby potatoes hold shape well, but Russets or Yukon Gold cut into chunks also work.

  • For extra crispiness, avoid overcrowding the skillet.

Tips for Best Results

1. Use a hot skillet

A cast-iron skillet gives the best sear on both the steak and potatoes.

2. Pat steak dry

Moisture prevents good browning.

3. Cook steak in batches

Overcrowding makes steak steam instead of sear.

4. Don’t overcook garlic

Garlic burns quickly—cook only until fragrant.

5. Add butter at the end

This prevents burning and keeps flavors rich and silky.

Health Benefits

  • High in protein for muscle recovery and satiety.

  • Potatoes provide potassium, fiber, and slow-digesting carbs for energy.

  • Garlic supports immunity and contains antioxidants.

  • One-pan cooking reduces added fats compared to deep-frying or heavy sauces.

Frequently Asked Questions (Q&A)

Q1: Can I use a different cut of beef?

Yes! Ribeye, tenderloin, flank steak, or New York strip also work well.

Q2: Can I make this recipe ahead of time?

It’s best fresh, but you can prep ingredients ahead. Reheat gently in a skillet for 2–3 minutes.

Q3: What can I serve with this dish?

  • Steamed broccoli

  • Roasted asparagus

  • Side salad

  • Garlic bread

Q4: Can I add vegetables?

Absolutely! Bell peppers, mushrooms, spinach, or green beans pair very well.

Q5: How do I make it spicy?

Add crushed red pepper flakes or a drizzle of chili oil.

Q6: Can I use chicken instead of steak?

Yes—cut chicken breast or thigh into cubes and cook 4–5 minutes each side.

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